Cranberry Chocolate Chip Oatmeal Cookies
These Cranberry Chocolate Chip Oatmeal Cookies are soft, irresistible and filled to the brim with sweet chocolate chips and ruby red dried cranberries. Enjoy a big batch of this Cranberry Chocolate Chip Cookie Recipe for the holidays or as a special wintertime treat.
Servings: 24 servings
Calories: 347kcal
Ingredients
- 8 oz unsalted butter - softened
- 1 cup brown sugar - lightly packed
- 1 cup granulated sugar
- 2 large eggs - brought to room temperature
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon almond extract
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 1.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups old-fashioned oatmeal
- 1 cup dried cranberries - plus more for topping
- 1 cup pecans - chopped
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, brown sugar and granulated sugar on medium-high until light and fluffy (approximately 3 minutes). Turn the mixer down to low and add in each egg, one at a time, making sure to mix between each addition. Add the vanilla extract and almond extract and beat until combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. With the mixer on low, add the flour mixture to the wet ingredients, scraping down the sides of the bowl when necessary. Finally, using a wooden spoon, fold in the oats, dried cranberries, pecans, and chocolate chips until just combined.
- Using a small ice-cream scooper or spoon, place approximately 2-inch scoops of dough (about 2 large tablespoons) onto a large cookie sheet lined with parchment paper. Using your fingers gently flatten the top just slightly.
- Bake cookies for approximately 12 minutes, or until golden around the edges. Remove from the oven and allow cookies to cool for approximately 2 minutes before transferring to a wire rack to cool completely.
Notes
- Butter - For best results, use butter that is at room temperature, but a cool room temperature. It should dent just slightly with your finger when pressed but should still maintain its shape. If you do start with warm or melted butter, chill your dough in the refrigerator for 30 minutes before scooping and baking.
- Topping - Some people have commented that their cookies don't "look" the same as mine (with cranberries and chocolate chips studding the tops of each cookie). To get this look - because that's all it is - simply have a bowl of chocolate chips and a bowl of dried cranberries available. Immediately after your cookies come out of the oven, gently press a few of each into the top of each cookie.
- Baking Time - Oven temperatures can vary and some come with hot spots, so adjust your cooking time accordingly and rotate your baking sheet if necessary. If you prefer crispier cookies, bake for an additional 1-2 minutes.
- How to make gluten-free - To make this recipe gluten-free use certified gluten-free all-purpose flour and gluten-free rolled oats.
Nutrition
Calories: 347kcal | Carbohydrates: 35g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 92mg | Potassium: 132mg | Fiber: 2g | Sugar: 23g | Vitamin A: 500IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1.4mg
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